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1 |
Мунассар Е. Х. А., Шорсткий И. А. |
Drying Grain Pretreated by Low-Voltage Spark-Discharge Plasma Channel
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54 |
1 |
2024 |
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2 |
Данилов М. Б., Лескова С. Ю., Пурбуев А. В., Павлова С. Н. , Забалуева Ю. Ю. |
Effect of Antibacterial Brine on Quality and Microbiological Safety of Meat Products
|
54 |
1 |
2024 |
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3 |
Терехова О. Н., Дуюнова Я. С. |
Pneumocentrifugal Classification of Dispersed Particles during Grain Milling
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54 |
1 |
2024 |
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4 |
Смагина М. Н., Смагин Д. А. |
Temperature Changes in Meat Products Fried in Steam-Convection Oven
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54 |
1 |
2024 |
|
5 |
Sukhov Maksim, Giro Tatiana, Kozlov Sergey, Ziruk Irina |
Raw Cured Poultry Meat Fortified with Bee Pollen: Biomedical Research on Laboratory Animals
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53 |
4 |
2023 |
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6 |
Грязнова М. В., Буракова И. Ю. , Смирнова Ю. Д. , Нестерова Е. Ю., Нестерова Е. Ю., Родионова Н. С. , Попов Е. С., Сыромятников М. Ю., Сыромятников М. Ю., Попов В. Н., Попов В. Н. |
Bacterial Composition of Dairy Base during Fermentation
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53 |
3 |
2023 |
|
7 |
Гуринович Г. В., Патракова И. С., Хренов В. А. , Патшина М. В., Шевченко А. И. |
Effect of Dry Aging on Beef Muscle Proteins
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53 |
3 |
2023 |
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8 |
Стаценко Е. С., Штарберг М. А., Бородин Е. А. |
Functional Biscuits with Soy Protein
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53 |
3 |
2023 |
|
9 |
Серба Е. М., Юраскина Т. В., Римарева Л. В., Таджибова П. Ю., Соколова Е. Н., Волкова Г. С. |
Microbial Biomass as a Bioresource of Functional Food Ingredients: A Review
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53 |
3 |
2023 |
|
10 |
Хишов А. С., Балагула Т. В. , Лаврухина О. И., Лаврухина О. И., Третьяков А. В. , Иванова О. Е. , Козеичева Е. С. |
Microbiological Contamination of Food Raw Materials and Ready-To-Eat Foods: Analytical Review
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53 |
3 |
2023 |
|
11 |
Соснин М. Д., Шорсткий И. А. |
Cold Atmospheric Gas Plasma Processing of Apple Slices
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53 |
2 |
2023 |
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12 |
Сергеев А. И., Калинина И. Г., Шилкина Н. Г., Барашкова И. И. , Градова М. А., Мотякин М. В., Мотякин М. В., Иванов В. Б. |
Effect of Elevated Storage Temperatures on the Physicochemical and Sensory Properties of Apple Puree
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53 |
2 |
2023 |
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13 |
Маслов А. В. , Мингалеева З. Ш., Ямашев Т. А., Старовойтова О. В. |
Effects of a Plant-Based Additive on the Properties of Flour and Dough during Fermentation
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53 |
2 |
2023 |
|
14 |
Багаев А. А., Бобровский С. О. |
Electrotechnological Heat Treatment of Milk: Energy and Exergy Efficiency
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53 |
2 |
2023 |
|
15 |
Конева С. И., Захарова А. С., Мелёшкина Л. Е. , Егорова Е. Ю., Машкова И. А. |
Technological Properties of Dough from a Mix of Rye and Wheat Flour with Processed Sea Buckthorn
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53 |
2 |
2023 |
|
16 |
Чаплыгина О. С. , Козлова О. В., Жарко М. Ю. , Петров А. Н. |
Assessing the Biological Safety of Dairy Products with Residual Antibiotics
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53 |
1 |
2023 |
|
17 |
Храмова В. Н., Сурков Д. И., Лубчинский К. А. |
Effect of Microwave Radiation on the Chemical Composition of Chickpeas
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53 |
1 |
2023 |
|
18 |
Мистенева С. Ю., Щербакова Н. А., Кондратьев Н. Б. |
Effect of Whole Barley Tolokno on the Quality of Biscuits
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53 |
1 |
2023 |
|
19 |
Паймулина А. В. , Потороко И. Ю., Науменко Н. В., Мотовилов О. К. |
Sonochemical Microstructuring of Sodium Alginate to Increase its Effectiveness in Bakery
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53 |
1 |
2023 |
|
20 |
Гурский И. А., Творогова А. А. |
The Impact of Technological Factors on the Air Phase of Defrosted Fermented-Milk Desserts
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53 |
1 |
2023 |
|
21 |
Каледин А. П. , Степанова М. В., Остапенко В. А. |
Trace Elements in Indian Peafowl (Pavo cristatus): Exposure Routes
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53 |
1 |
2023 |
|
22 |
Nguyen Q. V., Le D. P., Nguyen M. T., Tran T. Y. N. , Le T. D. |
Developing a Herbal Drink from Green Asparagus (Asparagus officinalis L.): Effect of Process Parameters on the Quality of the Product
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52 |
4 |
2022 |
|
23 |
Агеева Н. М., Тихонова А. Н., Бурцев Б. В., Храпов А. А. |
Effect of Yeast Biosorbents on Wine Quality
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52 |
4 |
2022 |
|
24 |
Молибога Е. А., Сухостав Е. В., Козлова О. А., Зинич А. В. |
Functional Food Market Analysis: Russian and International Aspects
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52 |
4 |
2022 |
|
25 |
Панасенко С. В. , Сурай Н. М., Таточенко А. Л. , Родинова Н. П. , Остроухов В. М. |
Sustainable Raw Material Base as a Factor of Competitiveness of Cheese-Making Enterprises
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52 |
4 |
2022 |
|
26 |
Урубков С. А., Королёв А. А. , Смирнов С. О. |
Cereals and Cereal Products for Dietary Preventive Nutrition
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52 |
3 |
2022 |
|
27 |
Шорсткий И. А. |
Cold Plasma Pretreatment in Plant Material Drying
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52 |
3 |
2022 |
|
28 |
Маслов А. В. , Мингалеева З. Ш., Ямашев Т. А., Шибаева Н. Ф. |
Effect of a Complex Plant Additive on Flour Mixes and Wheat Dough
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52 |
3 |
2022 |
|
29 |
Дунченко Н. И., Янковская В. С. |
A New Approach to Developing the Quality of Yoghurts with Functional Ingredients
|
52 |
2 |
2022 |
|
30 |
Ганина В. И., Машенцева Н. Г., Ионова И. И. |
Bacteriophages of Lactic Acid Bacteria
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52 |
2 |
2022 |
|
31 |
Крюк Р. В., Курбанова М. Г., Колбина А. Ю., Плотников К. Б., Плотников И. Б., Петров А. Н., Петров А. Н., Хелеф Мохаммед Эль Амин |
Color Sensors in Smart Food Packaging
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52 |
2 |
2022 |
|
32 |
Рензяева Т. В., Тубольцева А. С., Рензяев А. О. |
Various Flours in Pastry Production Technology
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52 |
2 |
2022 |
|
33 |
Чаплыгина О. С. , Просеков А. Ю., Веснина А. Д. |
Determining the Residual Amount of Amphenicol Antibiotics in Milk and Dairy Products
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52 |
1 |
2022 |
|
34 |
Гуринович Г. В., Патракова И. С., Хренов В. А. |
Effect of Dry Maturation Time and the Curing Composition on Proteins in High Quality Beef
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52 |
1 |
2022 |
|
35 |
Янковская В. С., Дунченко Н. И., Михайлова К. В. |
New Structured Dairy Products Based on Quality Complaints and Risk Qualimetry
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52 |
1 |
2022 |
|
36 |
Демченко Е. А., Савенкова Т. В., Мизинчикова И. И. |
Effects of Oils and Fats on the Quality Characteristics, Nutritional Value, and Storage Capacity of Cookies
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51 |
4 |
2021 |
|
37 |
Копылова А. В., Давыденко Н. И., Сапожников А. Н., Ульянова Г. С. |
Spicy Plant Raw Materials in Choux Dough
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51 |
4 |
2021 |
|
38 |
Руднев С. Д., Шевченко Т. В., Устинова Ю. В., Крюк Р. В., Иванов В. В., Чистяков А. М. |
Technology and Theory of Mechanically Activated Water in Bakery Industry
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51 |
4 |
2021 |
|
39 |
Нугманов А. Х., Мещерякова Г. С., Лебедев В. А., Бородулин Д. М., Алексанян И. Ю., Соколова Е. В. |
Thermophysical Parameters of a Semi-Finished Watermelon Product as an Object of Dehumidification
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51 |
4 |
2021 |
|
40 |
Куракин М. С., Ожерельева А. В., Мотырева О. Г., Крапива Т. В. |
A New Approach to the Development of Food Products
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51 |
3 |
2021 |
|
41 |
Гернет М. В., Грибкова И. Н., Борисенко О. A., Захаров М. А., Захарова В. А. |
Migration of Hop Polyphenols in Beer Technology: Model Solution for Various Hopping Methods
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51 |
3 |
2021 |
|
42 |
Наумов В. А. |
Effect of Liquid Food Viscosity on the Load Characteristics of Single-Screw Pumps
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51 |
2 |
2021 |
|
43 |
Громов Д. А., Борисова А. В., Бахарев В. В. |
Food Allergens and Methods for Producing Hypoallergenic Foods
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51 |
2 |
2021 |
|
44 |
Колпакова В. В., Куликов Д. С., Уланова Р. В., Чумикина Л. В. |
Food and Feed Protein Preparations from Peas and Chickpeas: Production, Properties, Application
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51 |
2 |
2021 |
|
45 |
Харитонов В. Д., Асафов В. А., Кузнецов П. В., Габриелова В. Т. |
Multi-Stage Method of Milk Powder Production: Energy Costs Analysis
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51 |
2 |
2021 |
|
46 |
Короткий И. А., Неверов Е. Н., Владимиров А. А., Неверова О. А., Проскурякова Л. А. |
Thermophysical Characteristics of Tropical Fruits in Milk Powder Products
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51 |
2 |
2021 |
|
47 |
Шалунов А. В., Хмелев В. Н., Терентьев С. А., Нестеров В. А., Голых Р. Н. |
Ultrasonic Dehydration of Food Products with Moisture Removal without Phase Transition
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51 |
2 |
2021 |
|
48 |
Титов Е. И., Краснова И. С., Ганина В. И., Семенова Е. Г. |
Freeze-Dried Food in the Diet of Temporary Residents of the Far North
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51 |
1 |
2021 |
|
49 |
Короткий И. А., Короткая Е. В., Расщепкин А. Н., Сахабутдинова Г. Ф. |
Frozen Meat-Containing Semi-Finished Minced Products: Biopolymer Packaging Materials
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51 |
1 |
2021 |
|
50 |
Арапов Д. В., Курицын В. А., Петров С. М., Подгорнова Н. М., Зайцева М. А. |
Specific Mass Growth Rate of Sugar Crystals: Probabilistic Modeling
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51 |
1 |
2021 |
|
51 |
Соснин М. Д., Шорсткий И. А. |
Microplasma Pretreatment f Mango Fruits During Freeze Drying with Thermoelectric Emission
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50 |
4 |
2020 |
|
52 |
Богданов В. Д., Симдянкин А. А., Панкина А. В., Мостовой В. Д. |
New Functional Formulations for Dry Seafood Concentrates and their Properties
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50 |
4 |
2020 |
|
53 |
Федорова А. М., Козлова О. В., Славянский А. А., Величкович Н. С., Ле В. М. |
Research and Development of Maltodextrin Production Technology for the Dairy Industry
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50 |
4 |
2020 |
|
54 |
Резниченко И. Ю., Щеглов М. С. |
Sugar Substitutes and Sweeteners in Confectionery Technology
|
50 |
4 |
2020 |
|
55 |
Гильманов Х. Х., Семипятный В. К., Бигаева А. В., Вафин Р. Р., Туровская С. Н. |
New determination method for the ratio of the relative proportions of ϰ-casein alleles in milk powder
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50 |
3 |
2020 |
|
56 |
Подлегаева Т. В., Козлова О. В., Кригер О. В., Потураева Н. Л., Кригер О. В. |
Reducing Allergenicity by Biocatalytic Conversion of Whey Protein Using Aspergillus oryx season
|
50 |
3 |
2020 |
|
57 |
Рощина Е. В., Григорьева Р. З., Баранец С. Ю., Давыденко Н. И., Куракин М. С. |
Shock Freezing of Bakery Products using Non-Traditional Raw Materials at Public Catering Establishments
|
50 |
3 |
2020 |
|
58 |
Ландиховская А. В., Творогова А. А., Казакова Н. В., Гурский И. А. |
The Effect of Trehalose on Dispersion of Ice Crystals and Consistency of Low-Fat Ice Cream
|
50 |
3 |
2020 |
|
59 |
Горбатовский А. А., Ракитянская И. Л., Каледина М. В. |
FOOD PROCESSING FROM MECHANICALLY DEBONED MINCED COD
|
50 |
2 |
2020 |
|
60 |
Стаценко Е. С., Литвиненко О. В., Корнева Н. Ю., Штарберг М. А., Бородин Е. А. |
NEW TECHNOLOGY FOR FUNCTIONAL DESSERT PRODUCTION BASED ON SOY AND PUMPKIN
|
50 |
2 |
2020 |
|
61 |
Борисова А. В., Рузянова А. А., Тяглова А. М., Поликарпова К. В. |
Berry Raw Materials in Functional Soft Cheese Production
|
50 |
1 |
2020 |
|
62 |
Мацейчик И. В., Мартынова Е. Г., Корпачева С. М., Штеер А. И., Ломовский И. О. |
Encapsulation of Powdered Rowanberries (Sorbus aucuparia) with Plant Polysaccharides
|
50 |
1 |
2020 |
|
63 |
Рубан Н. Ю., Резниченко И. Ю. |
Preferences of People of Advanced and Gerontic Age in Diet Formation
|
50 |
1 |
2020 |
|
64 |
Макаров А. В., Максименко Ю. А., Дяченко Э. П. |
CONVECTIVE-RADIATION DRYING OF FOAMED GELATIN FISH BROTH
|
49 |
4 |
2019 |
|
65 |
Садовой В. В., Вобликова Т. В., Пермяков А. В. |
FATTY ACID COMPOSITION OF GOAT AND SHEEP MILK: TRANSFORMATION DURING YOGURT PRODUCTION
|
49 |
4 |
2019 |
|
66 |
Киселева М. В., Табакаева О. В., Каленик Т. К., Киселев А. Ю., Татаренко Г. С. |
PRODUCTION OF ENZYMATIC HYDROLYZATES FROM NORTH SHRIMP WASTES
|
49 |
4 |
2019 |
|
67 |
Белецкая М. Е., Владимиров А. А., Козлова О. В., Милентьева И. С. |
ROLLER DRYER FOR DRYING MILK IN LOW-TONNAGE CONDITIONS
|
49 |
4 |
2019 |
|
68 |
Мистенева С. Ю., Солдатова Е. А., Щербакова Н. А., Герасимов Т. В., Талейсник М. А. |
Effect of Pumpkin Husks on Cracker Dough Fermentation
|
49 |
3 |
2019 |
|
69 |
Пискаева А. И., Бабич О. О., Янг Й. |
Impact Analysis and Selection of Spray Drying Parameters for Dawn and Feather Protein Hydrolysates
|
49 |
3 |
2019 |
|
70 |
Крапива Т. В., Уржумова А. И., Алисова О. А., Килина И. А. |
Oat Protein Concentrate As Part of Curd Product for Sport Nutrition
|
49 |
3 |
2019 |
|
71 |
Урубков С. А., Хованская С. С., Смирнов С. О. |
Amaranth in Diet Therapy of Children with Gluten Intolerance
|
49 |
2 |
2019 |
|
72 |
Гиро Т. М., Зубов С. С., Яшин А. В., Гиро А. В., Преображенский В. А. |
Biomodification of Collagen-Containing By-Products by Enzymatic Hydrolysis
|
49 |
2 |
2019 |
|
73 |
Кирюхина А. Н., Григорьева Р. З., Кожевникова А. Ю. |
Bread Production and Bakery Products in Russia: Current State and Prospects
|
49 |
2 |
2019 |
|
74 |
Захарова Л. М., Абушахманова Л. В. |
Low-Fat Butter: Production and Technological Features
|
49 |
2 |
2019 |
|
75 |
Москвина Н. А., Голубцова Ю. В. |
Dairy Products with Herbal Supplements: Methodical Aspects of Quality Control
|
49 |
1 |
2019 |
|
76 |
Битюкова А. В., Амелькина А. А., Евтеев А. В., Банникова А. В. |
New Biotechnology for the Production of Phytocompounds from Secondary Products of Grain Processing
|
49 |
1 |
2019 |
|
77 |
Алексеев Г. В., Егорова О. А., Молдованов Д., Егоров А. Н. |
Spray Drying of Food Suspensions: Upgrading Capabilities
|
49 |
1 |
2019 |
|
78 |
Неверов Е. Н., Лифенцева Л. В., Усов А. В. |
The Process Characteristics of Rapid Freezing: Continuous and Discrete Heat Removal Method
|
49 |
1 |
2019 |
|
79 |
Кукин М. Ю. |
Import-Substituting Food Additive E316 (Sodium Isoascorbate): Production Patterns
|
48 |
4 |
2018 |
|
80 |
Мышалова О. М., Гуринович Г. В., Патракова И. С., Серегин С. А. |
Improving the Salting Technology for Fermented Maral Meat Products
|
48 |
4 |
2018 |
|
81 |
Кригер О. В., Носкова С. Ю. |
Properties of Lactic Acid Microorganisms: Long-Term Preservation Methods
|
48 |
4 |
2018 |
|
82 |
Буянова И. В., Лупинская С. М., Лобачева Е. М. |
Technological Aspects of Cold Storage of Protein Dairy Products
|
48 |
4 |
2018 |
|
83 |
Ногина А. А., Тихонов С. Л., Тихонова Н. В. |
The Influence of Biodegradable Food Films on Freshness Indices of Semi-Finished Meat Products
|
48 |
4 |
2018 |
|
84 |
Сухих С. А., Лукин А. А., Голубцова Ю. В. |
Efficacy of Antimicrobials in Fermented Milk Storage
|
48 |
3 |
2018 |
|
85 |
Мизанбекова С. К., Богомолова И. П., Шатохина Н. М., Богомолов А. В. |
Innovative Decisions in the Production Quality Control of Flour Milling
|
48 |
3 |
2018 |
|
86 |
Храмцов А. Г. |
Innovative Solutions in Milk Whey Production
|
48 |
3 |
2018 |
|
87 |
Белякова З. Ю. |
Organic products: the Current Legal Forms of Production and Turnover Support
|
48 |
3 |
2018 |
|
88 |
Крылова Э. Н., Савенкова Т. В., Руденко О. С., Маврина Е. Н. |
The Use of Milk Protein in the Production of Jelly Products
|
48 |
3 |
2018 |
|
89 |
Гербер Ю. Б., Гаврилов А. В., Вербицкий А. П. |
Thermal Treatment in Milk Processing: Using a Complex Energy- Substitution Equipment during Preliminary Water Heating
|
48 |
3 |
2018 |
|
90 |
Романчиков С. А. |
Ultrasound and Infrared Radiation in Pasta Production
|
48 |
3 |
2018 |
|
91 |
Егорова Е. Ю., Резниченко И. Ю. |
Development of food concentrate – semi-finished product with amaranth flour for gluten-free cupcakes
|
48 |
2 |
2018 |
|
92 |
Пономарёва О. И., Борисова Е. В., Прохорчик И. П. |
Lactic acid bacteria of the genus Lactobacillus in the formation of sour ales flavor profile
|
48 |
2 |
2018 |
|
93 |
Бутов А. В., Мандрова А. А. |
Potato ecological quality in the biologization of high-intensity technologies of its cultivation and irrigation
|
48 |
2 |
2018 |
|
94 |
Исабаев И. Б., Атамуратова Т. И. |
Potential raw materials for special use vegetable fatty composite mixtures
|
48 |
2 |
2018 |
|
95 |
Магомедов Г. О., Лобосова Л. А., Рожков С. А., Селина Н. А. |
Selection of optimal parameters for obtaining whipped products from egg whites
|
48 |
2 |
2018 |
|
96 |
Старовойтова К. В., Терещук Л. В. |
Development of mayonnaise recipes considering the main trends in product range improvement
|
48 |
1 |
2018 |
|
97 |
Сурай Н. М., Диброва Ж. Н., Сагина О. А., Орлов Б. Л. |
Modern condition and development prospects for agricultural consumer cooperation in the Central Federal District of the Russian Federation
|
48 |
1 |
2018 |
|
98 |
Журавлева С. В., Бойцова Т. М., Прокопец Ж. Г. |
Structural and mechanical properties of forcemeat systems based on hydrobionts and poultry of mechanical separation
|
48 |
1 |
2018 |
|
99 |
Крапива Т. В., Уржумова А. И., Маюрникова Л. А., Новоселов С. В. |
APPLICATION OF SCIENTIFIC AND TECHNICAL CREATIVITY METHODS AT THE STAGE OF NEW PRODUCT DEVELOPMENT
|
47 |
4 |
2017 |
|
100 |
Федянина Л. Н., Смертина Е. С., Лях В. А., Соболева Е. В. |
EXPERIMENTAL CONFIRMATION OF THE EFFICIENCY OF FUNCTIONAL BAKERY PRODUCTS CONTAINING EXTRACTS FROM FAR EAST PLANT AND AQUATIC SPECIES
|
47 |
4 |
2017 |
|
101 |
Рензяева Т. В., Тубольцева А. С., Рензяев А. О. |
FLOUR CONFECTIONERY PRODUCTS FOR FUNCTIONAL USE BASED ON MULTICOMPONENT MIXTURES
|
47 |
4 |
2017 |
|
102 |
Контарева В. Ю., Крючкова В. В. |
INFLUENCE OF THE ENRICHED KEFIR PRODUCTS ON ENTEROBAKTERIA DEVELOPMENT
|
47 |
4 |
2017 |
|
103 |
Короткий И. А., Сахабутдинова Г. Ф., Шафрай А. В. |
ANALYSIS OF PARAMETERS INFLUENCING PERIOD OF VEGETABLE SEMI-FINISHED PRODUCTS FREEZING WITH COMBINED METHOD
|
46 |
3 |
2017 |
|
104 |
Гомбоева С. В., Бадмаева И. И., Балданов Б. Б., Ранжуров Ц. В., Николаев Э. О. |
EFFECTS OF LOW-TEMPERATURE PLASMA ON PLANT PRODUCTS
|
46 |
3 |
2017 |
|
105 |
Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Шепиева Б. М. |
INNOVATIVE TECHNOLOGY OF TALGAN PRODUCTION AS A COMPONENT OF FUNCTIONAL FOODS TAKING INTO ACCOUNT NATIONAL TRADITIONS OF NUTRITION
|
46 |
3 |
2017 |
|
106 |
Лобач Е. Ю., Гурьянов Ю. Г., Позняковский В. М., Костин А. Н. |
SPECIALIZED PRODUCTS OF PROBIOTIC USE: QUALITY AND FUNCTIONALITY
|
46 |
3 |
2017 |
|
107 |
Ожерельева А. В., Куракин М. С. |
THE STUDY OF PREFERENCES OF INABITANTS OF THE CITY OF KEMEROVO AS FAR AS CONSUMER PROPERTIES OF PRODUCTS OF PUBLIC CATERING IS CONCERNED
|
46 |
3 |
2017 |
|
108 |
Голубцова Ю. В. |
EVALUATION OF QUALITY AND AUTHENTICITY OF FRUIT RAW MATERIAL USING FTIR SPECTROSCOPY OF FRUSTRATED TOTAL INTERNAL REFLECTION
|
45 |
2 |
2017 |
|
109 |
Резниченко И. Ю., Рензяева Т. В., Табаторович А. Н., Сурков И. В., Чистяков А. М. |
FORMATION OF A RANGE OF FUNCTIONAL FLOUR CONFECTIONERY PRODUCTS
|
45 |
2 |
2017 |
|
110 |
Сорокопуд А. Ф., Плотников И. Б., Плотникова Л. В. |
IMPROVING THE METHOD OF FROZEN BERRY PROCESSING IN THE DEVICE WITH VIBRATING PLATE
|
45 |
2 |
2017 |
|
111 |
Цырендоржиева С. В., Хамаганова И. В. |
THE USE OF BLACK LEAVES OF BERGENIA IN FOOD PRODUCTION
|
45 |
2 |
2017 |
|
112 |
Сурай Н. М., Высоцкая О. А. |
CONSUMER PREFERENCE RESEARCH IN FORMING RATIONAL COMPONENT OF REGIONAL BRANDS IN THE MEAT PRODUCT MARKET
|
44 |
1 |
2017 |
|
113 |
Пчелкина В. А. |
APPLICATION OF IMAGE ANALYSIS SYSTEMSIN THE STUDY ON RAW MATERIALS AND MEAT PRODUCTS
|
43 |
4 |
2016 |
|
114 |
Якунин А. В., Синявский Ю. А., Торгаутов А. С., Выскубова В. Г., Ибраимов Ы. С. |
ASSESSMENT OF OXIDATION FACTORS FOR DRY MARE MILK DURING STORAGE
|
43 |
4 |
2016 |
|
115 |
Донская Г. А., Асафов В. А., Андреева Е. А. |
EFFECT OF FOOD ADDITIVES INTRODUCED INTO DAIRY DESSERT ON ANTIOXIDANT ACTIVITY OF BIOLOGICAL OBJECTS
|
43 |
4 |
2016 |
|
116 |
Самченко О. Н., Меркучева М. А. |
MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS
|
43 |
4 |
2016 |
|
117 |
Крумликов В. Ю., Остроумов Л. А., Сухих С. А., Кригер О. В. |
CHOICE OF STABILIZATION PARAMETERS (FREEZING AND DRYING) OF SYMBIOTIC CONSORTIUM TO OBTAIN A STARTER OF DIRECT INOCULATION
|
42 |
3 |
2016 |
|
118 |
Мышалова О. М., Гуринович Г. В., Гурикова Я. С. |
COMPREHENSIVE STUDY OF MARAL MEAT TO JUSTIFY ITS USE FOR meat delicacy TECHNOLOGY
|
42 |
3 |
2016 |
|
119 |
Лескова С. Ю., Данилов М. Б., Гомбожапова Н. И. |
CREATON OF ENRICHED PROTEIN-AND-FAT EMULSION FOR MEAT PRODUCTS
|
41 |
2 |
2016 |
|
120 |
Бородулин Д. М., Будрик В. Г., Шулбаева М. Т., Шафрай А. В. |
DETERMINATION OF RATIONAL PARAMETERS OF THE DRUM MIXER OPERATION BASED ON THE REGRESSION ANALYSIS WHEN OBTANING THE DRY YOGHURT BASE
|
41 |
2 |
2016 |
|
121 |
Усенко Н. И., Яковлева Л. А., Отмахова Ю. С. |
INFORMATION ASYMMETRY AND CONSUMER BEHAVIOR IN THE MARKET OF DAIRY PRODUCTS
|
41 |
2 |
2016 |
|
122 |
Розалёнок Т. А. |
STUDY AND DEVELOPMENT OF METHOD FOR SHELF LIFE EXTENDING OF FLOUR CONFECTIONERY PRODUCTS
|
41 |
2 |
2016 |
|
123 |
Короткий И. А., Сахабутдинова Г. Ф., Ибрагимов М. И. |
DETERMINATION OF THERMOPHYSICAL PROPERTIES OF COMPONENTS OF FRUIT AND VEGETABLE MIXTURES IN FREEZING
|
40 |
1 |
2016 |
|
124 |
Щербакова Т. А., Крапива Т. В., Новоселов С. В., Маюрникова Л. А. |
PRICING AT FOOD SERVICE ESTABLISHMENT UNDER THE CONDITIONS OF THE REGION
|
40 |
1 |
2016 |
|
125 |
Левчук Т. В., Чеснокова Н. Ю., Левочкина Л. В. |
RESEARCH OF SAFETY AND RELATIVE BIOLOGICAL VALUE OF DRINKS ON THE BASIS OF THE EXTRACT OF MANCHURIAN WALNUT PERICARP
|
40 |
1 |
2016 |
|
126 |
Хмелев В. Н., Шалунов А. В., Голых Р. Н., Нестеров В. А., Доровских Р. С., Скиба Е. А., Шавыркина Н. А. |
INFLUENCE OF ULTRASONIC TREATMENT ON BACTERIA PRESERVATION DURING SPRAY DRYING OF FERMENTED MILK PRODUCTS
|
39 |
4 |
2015 |
|
127 |
Контарева В. Ю. |
SYSTEMATIZATION OF FACTORS INFLUENCING COMPETITIVENESS OF DAIRY PRODUCTS
|
39 |
4 |
2015 |
|
128 |
Бутов А. В., Мандрова А. А. |
ENVIRONMENTALLY FRIENDLY POTATOES FOR INFANT AND DIETETIC FOODS
|
38 |
3 |
2015 |
|
129 |
Ермолаев В. А., Равнюшкин Е. А. |
INVESTIGATION OF BAROVACUUM CHEESE DRYING AT INITIAL PRESSURE INCREASE AND DECREASE
|
38 |
3 |
2015 |
|
130 |
Пчелкина В. А., Хвыля С. И. |
PRACTICAL ASPECTS OF APPLICATION OF GOST 31474-2012 «MEAT AND MEAT PRODUCTS. HISTOLOGICAL METHOD OF PLANT PROTEIN ADDITIVE IDENTIFICATION»
|
38 |
3 |
2015 |
|
131 |
Наумова Н. Л. |
ANTIOXIDANT ACTIVITY OF SELENIUM-CONTAINING BAKERY PRODUCTS
|
37 |
2 |
2015 |
|
132 |
Мякинникова Е. И., Касьянов Г. И. |
APPLICATION OF ELECTROPHYSICAL AND GAS-LIQUID TECHNOLOGIES FOR DRYING OF FRUIT RAW MATERIAL
|
37 |
2 |
2015 |
|
133 |
Скрипко О. В., Кубанкова Г. В., Покотило О. В., Исайчева Н. Ю. |
DEVELOPMENT OF TECHNOLOGIES OF NEW TYPESOF BAKERY PRODUCTS USING SOYBEAN RAW MATERIALS
|
37 |
2 |
2015 |
|
134 |
Попова Д. Г., Титоренко Е. Ю., Позняковский В. М. |
INVESTIGATION AND DEVELOPMENT OF CONSUMER PROPERTIES OF BALSAM BASED ON LOCAL RAW MATERIALS
|
36 |
1 |
2015 |
|
135 |
Невская Е. В., Шлеленко Л. А., Бородулин Д. М. |
OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION
|
36 |
1 |
2015 |
|
136 |
Потапова К. В., Бакуменко О. Е. |
STUDY OF DRY MIXING AND SUBSTANTIATION OF CHOICE OF FLAVORS FOR PRODUCTION OF PROTEIN-RICH SPORTS NUTRITION PRODUCTS
|
36 |
1 |
2015 |
|
137 |
Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Иванец В. Н. |
BARLEY AS A PROMISING COMPONENT OF DAIRY-CEREAL PRODUCTS
|
35 |
4 |
2014 |
|
138 |
Короткий И. А., Расщепкин А. Н., Федоров Д. Е., Буянов О. Н. |
CALCULATION OF AIR SPEEDS AT CONVECTION DRYING OF SEA-BUCKTHORN IN FLUIDIZED LAYER
|
35 |
4 |
2014 |
|
139 |
Брезе О. Э., Мышалова О. М., Дорогайкина О. А., Киреев В. В. |
DEVELOPMENT OF NEW HIGH QUALITY MEAT PRODUCTS IN ACCORDANCE WITH CONSUMER PREFERENCES
|
35 |
4 |
2014 |
|
140 |
Рензяева Т. В., Тубольцева А. С., Понкратова Е. К., Луговая А. В., Казанцева А. В. |
FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF POWDERED RAW MATERIALS AND FOOD ADDITIVES FOR CONFECTIONARY
|
35 |
4 |
2014 |
|
141 |
Шульгин Р. Ю., Приходько Ю. В., Шульгин Ю. П. |
TECHNOLOGY AND FOOD VALUE THE CANNED OF MEAT KANGAROO
|
35 |
4 |
2014 |
|
142 |
Лобач Е. Ю., Галикаева О. О., Гурьянов Ю. Г., Позняковсий В. М. |
DEVELOPMENT OF TECHNOLOGY AND RESEARCH OF CONSUMER PROPERTIES OF BIOLOGICALLY ACTIVE SUPPLEMENT ON THE BASIS OF PANTOHEMATOGEN
|
34 |
3 |
2014 |
|
143 |
Алексанян И. Ю., Титова Л. М., Нугманов А. Х. |
MODELING OF PARTICULATE MATERIAL DRYING IN A FLUIDIZED BED
|
34 |
3 |
2014 |
|
144 |
Кудряшова И. А., Кудряшова И. А., Копеин В. В. |
MODERN ASPECTS OF INTERNATIONAL TRADE IN THE MARKET OF FOOD PRODUCTS
|
34 |
3 |
2014 |
|
145 |
Храмцов А. Г. |
MODERN ASPECTS OF INTERNATIONAL TRADE IN THE MARKET OF FOOD PRODUCTS
|
34 |
3 |
2014 |
|
146 |
Иночкина Е. В., Касьянов Г. И., Силинская С. М. |
TECHNOLOGY OF VEGETABLE CONVECTIVE DRYING IN THE INERT GAS ENVIRONMENT
|
34 |
3 |
2014 |
|
147 |
Смертина Е. С., Федянина Л. Н., Зинатуллина К. Ф., Лях В. А. |
EVALUATION OF THE USE OF PLANT ADAPTOGEN AS A FUNCTIONAL INGREDIENT FOR CREATING BREAD OF THERAPEUTIC AND PROPHYLACTIC PURPOSE
|
33 |
2 |
2014 |
|
148 |
Смирнова И. А., Еремина И. А., Гулбани А. Д., Остроумов Л. А. |
INFLUENCE OF TEMPERATURE MODES OF MILK ACIDIFICATION BY THE TIBETAN DAIRY FUNGUS IN OBTAINING ACID-MILK BEVERAGE
|
33 |
2 |
2014 |
|
149 |
Касьянов Г. И., Мякинникова Е. И., Сязин И. Е., Карикурубу Ж. Ф. |
INSTALLATION FOR DRYING OF AGRICULTURAL RAW MATERIAL
|
33 |
2 |
2014 |
|
150 |
Розалёнок Т. А., Сидорин Ю. Ю. |
RESEARCH AND DEVELOPMENT OF ANTIMICROBIAL COMPOSITION FOR FOOD PACKAGING
|
33 |
2 |
2014 |
|
151 |
Ивкова И. А., Пиляева А. С., Копылов Г. М. |
DEVELOPMENT OF DRY FERMENTED MILK (SOUR CREAM) PRODUCT TECHNOLOGY
|
32 |
1 |
2014 |
|
152 |
Шкопоров А. Н., Ефимов Б. А., Хохлова Е. В., Черная З. А., Постникова Е. А., Белкова М. Д. |
EFFECT OF PROBIOTIC BIFIDOBACTERIUM AND LACTOBACILLUS CULTURES ON INTESTINAL MICROBIOTA COMPOSITION IN HEALTHY ADULTS
|
32 |
1 |
2014 |
|
153 |
Ивашина О. А., Терещук Л. В., Трубникова М. А., Старовойтова К. В. |
INFLUENCE OF MILK COMPONENTS ON QUALITY INDICES OF PLANT-AND-CREAMY SPREAD
|
32 |
1 |
2014 |
|
154 |
Наумова Н. Л., Позняковский В. М. |
ON THE EFFECTIVE FORTIFICATION OF SELENIUM-ENRICHED BAKERY PRODUCTS
|
32 |
1 |
2014 |
|
155 |
Науменко Е. А., Анохина О. Н. |
STUDY OF MICROBIOLOGICAL AND ORGANOLEPTIC CHARACTERISTICS OF FROZEN SEMI-FINISHED FISH PRODUCTS DURING STORAGE
|
32 |
1 |
2014 |
|
156 |
Патракова И. С., Гуринович Г. В., Алексеевнина О. Я. |
STUDYING OF MEAT FUNCTIONAL PROPERTIES DEPENDING ON CURING MIXTURE COMPOSITION
|
32 |
1 |
2014 |
|
157 |
Иванов С. В., Кишенько И. И., Крыжова Ю. П. |
SUBSTANTIATION OF FORMULA COMPONENTS OF MULTIFUNCTIONAL CURING COLLOIDAL SYSTEMS FOR WHOLE-MUSCLE MEAT PRODUCTS
|
32 |
1 |
2014 |
|
158 |
Ярцева Н. В., Долганова Н. В. |
DEVELOPMENT OF COMPLEX CULINARY PRODUCTS BASED ON WASHED COMMINUTED FISH USING GENERIC 2.0 COMPUTER PROGRAM
|
31 |
4 |
2013 |
|
159 |
Брезе О. Э., Менх Л. В. |
IDENTIFICATION OF THE POTENTIAL CAPACITY OF THE KEMEROVO REGION FOOD MARKET
|
31 |
4 |
2013 |
|
160 |
Долганюк В. Ф., Гаврилов Б. Г., Пискаева А. И., Козлова О. В. |
OPTIMIZATION OF THE DRY LACTULOSE PARAMETERS
|
31 |
4 |
2013 |
|
161 |
Лупинская С. М., Орехова С. В., Чечко С. Г., Дементьева О. О. |
ORGANOLEPTIC ASSESSMENT OF DAIRY PRODUCTS WITH THE USE OF DRY GUELDER-ROSE RAW MATERIALS
|
31 |
4 |
2013 |
|
162 |
Запорожский А. А., Касьянов Г. И., Мишкевич Э. Ю. |
QUALITY MANAGEMENT SYSTEM AND FOOD SAFETY
|
31 |
4 |
2013 |
|
163 |
Печенина А. А., Севодин В. П. |
ASSESSMENT OF THE QUALITY OF WHITE GRAPE VARIETIES ALTAI
|
30 |
3 |
2013 |
|
164 |
Неповинных Н. В., Грошева В. Н., Птичкина Н. М. |
IMPROVEMENT OF TECHNOLOGY OXYGEN COCKTAIL
|
30 |
3 |
2013 |
|
165 |
Иванов И. В., Гуринович Г. В. |
INVESTIGATION OF VACUUM-INFRARED DRYING OF POULTRY MEAT CHIPS
|
30 |
3 |
2013 |
|
166 |
Доценко С. М., Скрипко О. В., Кубанкова Г. В., Обухов Е. Б., Коршенко Л. О. |
GROUNDS FOR TECHNOLOGY OF PROTEIN CARBOHYDRATE FLOUR FROM SOYBEAN RAW MATERIAL BY-PRODUCTS
|
29 |
2 |
2013 |
|
167 |
Хвыля С. И., Габараев А. А., Пчелкина В. А. |
STRUCTURAL FEATURES OF WHEAT FIBER FOR MEAT PRODUCTS
|
29 |
2 |
2013 |
|
168 |
Шульгина Л. В., Давлетшина Т. А., Загородная Г. И. |
DEPENDENCE OF SHRIMP MEAT BIOLOGICAL VALUE ON THE METHOD OF PROCESSING
|
28 |
1 |
2013 |
|
169 |
Витченко А. С., Гаврилова Н. Б. |
INFLUENCE OF COMPONENTAL STRUCTURE ON QUALITATIVE AND RHEOLOGICAE PARAMETERS OF DAIRY PORRIDGES FOR GERODIETARY FEEDING
|
28 |
1 |
2013 |
|
170 |
Цэнд-Аюуш Ч., Ганина В. И. |
PROBIOTIC PROPERTIES OF THE LACTIC ACID BACTERIA ISOLATED FROM NA¬TIONAL DAIRY PRODUCTS OF MONGOLIA
|
28 |
1 |
2013 |
|
171 |
Сорокопуд А. Ф., Астафьева А. Н. |
SOLVENT SATURATION OF THE PROCESSING OF FROZEN COWBERRIES IN THE VIBROEXTRACTOR
|
28 |
1 |
2013 |
|
172 |
Резниченко И. Ю., Иванец Г. Е., Алешина Ю. А. |
THE RECIPE EXPLANATION AND MERCHANDISING VALUATION OF SPECIAL PURPOSE WAFFLES
|
28 |
1 |
2013 |
|
173 |
Ермош Л. Г., Березовикова И. П. |
BAKED PRODUCTS FROM FROZEN SEMI-FINISHED ITEMS WITH JERUSALEM ARTICHOKE FLOUR
|
27 |
4 |
2012 |
|
174 |
Улитин Е. В., Тихонов С. Л. |
DEVELOPMENT AND EVALUATION OF THE MEAT QUALITY USING PROTEIN CONCENTRATE FROM ALFALFA SEEDS
|
27 |
4 |
2012 |
|
175 |
Остроумов Л. А., Галкина С. Л. |
INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION
|
27 |
4 |
2012 |
|
176 |
Буянов О. Н., Буянова И. В. |
MODELING OF FOOD PRODUCTS FREEZING IN THE MULTIZONED COMBINED REFRIGERATION SUPPLY SYSTEM
|
27 |
4 |
2012 |
|
177 |
Харитонов В. Д., Будрик В. Г., Агаркова Е. Ю., Ботина С. Г., Березкина К. А., Кручинин А. Г., Пономарев А. Н., Мельникова Е. И. |
PERSPECTIVE DIRECTIONS OF STRUGGLE WITH ALLERGY
|
27 |
4 |
2012 |
|
178 |
Перкель Т. П., Коджебаш К. А. |
SEMI-FINISHED PRODUCT FOR MEAT PASTE ON THE BASIS OF POULTRY PRODUCTS
|
27 |
4 |
2012 |
|
179 |
Терещук Л. В., Ивашина О. А. |
TECHNOLOGICAL ASPECTS OF SPREADS PRODUCTION FOR FUNCTIONAL PURPOSES
|
27 |
4 |
2012 |
|
180 |
Ульрих Е. В., Кригер О. В., Потураева Н. Л., Будрик В. Г., Ботина С. Г., Агаркова Е. Ю., Долганюк В. Ф. |
TECHNOLOGY OF STRUCTURISED HYPOALLERGENIC FOOD PRODUCT
|
27 |
4 |
2012 |
|
181 |
Хвыля С. И., Пчелкина В. А., Бурлакова С. С. |
APPLICATION OF THE HISTOLOGICAL ANALYSIS FOR INVESTIGATION OF MEAT RAW MATERIALS AND FINISHED PRODUCTS
|
26 |
3 |
2012 |
|
182 |
Дунченко Н. И. |
SCIENTIFIC AND METHODOLOGICAL APPROACHES TO FOOD PRODUCT QUALITY MANAGEMENT
|
26 |
3 |
2012 |
|
183 |
Харитонов В. Д., Будрик В. Г. |
SOME PROBLEMS OF EFFECTIVE DAIRY PRODUCTS MANUFACTURE
|
26 |
3 |
2012 |
|
184 |
Остроумов Л. А. |
THE CONTRIBUTION OF THE KEMEROVO INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY IN THE SCIENCE OF MILK
|
26 |
3 |
2012 |
|
185 |
Ганина В. И., Тихомирова Н. А., Комолова Г. С. |
THE MAIN DIRECTIONS OF SCIENTIFIC ACTIVITY OF THE «TECHNOLOGY OF MILK AND DAIRY PRODUCTS» DEPARTMENT OF MSUFP
|
26 |
3 |
2012 |
|
186 |
Позняковский В. М. |
URGENT PROBLEMS OF MODERN NUTRICIOLOGY: TERMS AND DEFINITIONS, CLASSIFICATION OF FOOD RAW MATERIALS AND FOOD PRODUCTS
|
26 |
3 |
2012 |
|
187 |
Нициевская К. Н. |
DEVELOPMENT OF MEAT SEMIFINISHED PRODUCTS
WITH LUPINE PASTE-LIKE CONCENTRATE AND THEIR COMMODITY ASSESSMENT
|
25 |
2 |
2012 |
|
188 |
Ивкова И. А., Пиляева А. С. |
DRY CREAM PRODUCT FOR SPECIAL PURPOSES
|
25 |
2 |
2012 |
|
189 |
Махачева Е. В. |
MIXED MINCED MEAT COOKING AND SAFETY OF PRODUCTS FROM THEM
|
25 |
2 |
2012 |
|
190 |
Самченко О. Н., Каленик Т. К., Вершинина А. Г. |
PROSPECTS OF USING PUMPKIN IN THE MANUFACTURE OF MINCED MEAT PRODUCTS
|
25 |
2 |
2012 |
|
191 |
Скрипко О. В., Кадникова И. А., Седых В. В. |
GROUNDS FOR PARAMETERS OF MANUFACTURING PROTEIN LYCOPIN PRODUCT
FOR FOOD CONCENTRATES
|
24 |
1 |
2012 |
|
192 |
Буянова И. В. |
NEW DAIRY PRODUCTS FREEZING TECHNOLOGY
|
24 |
1 |
2012 |
|
193 |
Ребезов М. Б., Наумова Н. Л., Кофанова М. Ю., Выдрина Н. В., Демидов А. В. |
ON THE POSSIBILITY OF ENRICHING BAKERY PRODUCTS WITH FUNCTIONAL INGREDIENTS
|
24 |
1 |
2012 |
|
194 |
Табакаева О. В., Каленик Т. К. |
SCIENTIFIC PRINCIPLES OF MAYONNAISE PRODUCTS QUALITY FORMATION
ON THE BASIS OF QUALITY FUNCTION STRUCTURIZATION
|
24 |
1 |
2012 |
|
195 |
Богер В. Ю., Романов А. С., Мартыненко Н. С. |
SMALL PIECE BAKERY GOODS PRODUCTION TECHNOLOGY BASED
ON PARTIALLY BAKED SEMI-FINISHED PRODUCTS
|
24 |
1 |
2012 |
|
196 |
Вершинина А. Г., Каленик Т. К., Самченко О. Н. |
THE DEVELOPMENT OF MEAT AND PLANT BASED PАtЕ (PASTE) TECHNOLOGY
FOR HEALTHY DIET
|
24 |
1 |
2012 |
|
197 |
Тошев А. Д., Полякова Н. В., Саломатов А. С. |
THE RESEARCH OF TECHNOLOGICAL PROPERTIES OF № 2 PUFFED PEARL BARLEY GRITS
|
24 |
1 |
2012 |
|
198 |
Иванова С. А., Баканов М. В. |
INVESTIGATION OF MILK-PROTEIN GAS-LIQUID SYSTEM
STABILITY WITH STOCHASTIC METHODS
|
23 |
4 |
2011 |
|
199 |
Эль Могази А. Х. |
NONTRADITIONAL WAYS OF WATER PREPARATION
FOR WHEY-BASED BEVERAGES PRODUCTION
|
23 |
4 |
2011 |
|
200 |
Павлов И. Н., Гора О. Н. |
THE INVESTIGATION ON SOME BASIC FACTORS DETERMINING THE MANUFACTURE
OF PROPIONIC ACID BACTERIA OF DRY PREPARATIONS
|
23 |
4 |
2011 |
|
201 |
Попов А. М., Сорочкин А. М., Сарафанов А. А., Михайлова И. А., Шилова Е. И. |
CONTROL OF WET DISPERSE SYSTEMS STRUCTURE AND PROPERTIES
|
22 |
3 |
2011 |
|
202 |
Кацерикова Н. В., Солопова А. Н., Липатова Ю. С. |
DEVELOPMENT OF THE COTTAGE CHEESE GERODIETARY PRODUCTS WITH SESAME
|
22 |
3 |
2011 |
|
203 |
Березовикова И. П., Влощинский П. Е. |
THE BASIS FOR THE REGIMES OF MICRONIZATION OF WHOLEGRAINS WHEAT PRODUCTION
|
22 |
3 |
2011 |
|
204 |
Дашиева Л. Б., Колесникова Н. В., Данилов М. Б. |
Development of Chopped Semifinished Poultry Meat Technology
|
21 |
2 |
2011 |
|
205 |
Ермолаев В. А. |
Investigation of a microstructure of cheese with various degree of ripeness before and after drying
|
21 |
2 |
2011 |
|
206 |
Бабич О. О., Разумникова И. С., Полетаев А. Ю., Морозова А. И. |
Keratin Containing Waste Processing and Manufacture of Albuminous Hydrolysates for Food and Fodder Purposes
|
21 |
2 |
2011 |
|
207 |
Иванова С. А. |
Quality evaluation criteria of gas-liqiguid disperse system formation of dairy raw material
|
21 |
2 |
2011 |
|
208 |
Харпак Д. В., Колесникова Н. В., Забалуева Ю. Ю. |
Influence of the kind of sausage casings on the quality of meat products during storage
|
20 |
1 |
2011 |
|
209 |
Шмалько Н. А., Чалова И. А., Моисеенко Н. А., Ромашко Н. Л. |
Microstructure features and chemical composition of amaranth grain processing food products
|
20 |
1 |
2011 |
|
210 |
Ефименко А. В. |
Milk and dairy products market: current trends and development
|
20 |
1 |
2011 |
|
211 |
Иванова С. А., Гарифулин Р. Ш., Чаплыгина Т. В. |
Modeling of membrane concentration of dairy raw material proteins
|
20 |
1 |
2011 |
|
212 |
Галстян А. Г., Буянова Е. О., Иванова А. Ю. |
New technology in the production of concentrated milk drinks
|
20 |
1 |
2011 |
|
213 |
Ермолаев В. А., Масленникова Г. А., Комарова Н. А., Федоров Д. Е. |
Research of berries freeze drying
|
20 |
1 |
2011 |
|
214 |
Гощанская М. Н., Фетисов Е. А., Червецов В. В., Галстян А. Г. |
Scientific bases development of conservation of milk-based products with intermediate humidity
|
20 |
1 |
2011 |
|
215 |
Пушмина И. Н. |
Characteristics of Milk Containing Products Using Plant
and Mineral Resources of Siberia
|
19 |
4 |
2010 |
|
216 |
Рудницкая Ю. И., Березовикова И. П. |
Nutritional Quality of Minced Meat Products with «Flax Flour» Addition
|
19 |
4 |
2010 |
|
217 |
Ермолаев В. А., Чесноков Н. С., Масленникова Г. А., Дуйсембаева С. К. |
The Effect of Specific Concentrating Surface Size on Vacuum Liquid Dairy Products Concentration
|
19 |
4 |
2010 |
|
218 |
Смирнов М. А., Бакин И. А. |
Development of the method of decontamination of plant raw material in the fluidized bed
|
18 |
3 |
2010 |
|
219 |
Дацук К. А., Князьков Е. И., Федосенков Д. Б., Ямпольский А. А., Федосенков Б. А. |
The method of controlling the dosing and mixing processes on the basis of wavelet transforms
|
18 |
3 |
2010 |
|
220 |
Гощанская М. Н., Петров А. Н., Радаева И. А., Туровская С.
., Галстян А. Г. |
Water activity in fructose solutions
|
18 |
3 |
2010 |
|
221 |
Слепцова Н. Н., Хамагаева И. С., Хамаганова И. В. |
Development of meat products technology functionally intended
for prevention of selen defficiency
|
17 |
2 |
2010 |
|
222 |
Ермолаев В.
., Шушпанников А.
. |
Investigation of water activity index of dry dairy products
|
17 |
2 |
2010 |
|
223 |
Васильева С. Б., Гореликова Г.
. |
Substantiation of the choice of the product of fruit and berry raw materials processing for giving sorbent
properties to it
|
17 |
2 |
2010 |
|
224 |
Дубкова Н. З., Тухбиева Э. Х. |
Technology of the blueberry powder production
|
17 |
2 |
2010 |
|
225 |
Щеглова И. В., Верещагин А. Л. |
Influence of vacuum-pulse drying of mushrooms on amino acid composition
and trypsin inhibiting activity
|
16 |
1 |
2010 |
|
226 |
Щеглова И. В., Верещагин А. Л. |
Influence of the drying method on the mushrooms volatile components composition
|
16 |
1 |
2010 |
|
227 |
Иванова С. А., Павский В. А. |
Research of foaming processes of secondary dairy raw materials
|
16 |
1 |
2010 |
|
228 |
Мудрикова О. В., Митрохин П. В. |
The investigation of detergents influence on milk proteins
|
16 |
1 |
2010 |
|
229 |
Остроумов Л. А., Хуснуллина Н. В. |
The study of acid-rennet milk coagulation with dry nonfat milk addition
|
16 |
1 |
2010 |
|
230 |
Рензяева Т. |
Functional properties of protein products from the oil cake of rape and false flax
|
15 |
4 |
2009 |
|
231 |
Емелин В. П., Бокарев А. В., Трифанов И. |
Influence of some key parameters of work hydrodynamical grinder-dispersant а on formation of pastelike dairy products
|
15 |
4 |
2009 |
|
232 |
Емелин В. П., Бокарев А. В., Трифанов И. Ю. |
Structure and properties of the dairy-albuminous concentrates received in the different ways
|
15 |
4 |
2009 |
|
233 |
Крупин А.
. |
The analysis of laws of ageing gel formation components
In connection with manufacture from them drinks
|
15 |
4 |
2009 |
|
234 |
Касымов С., Тулеуов Е. |
ИСПОЛЬЗОВАНИЕ ЭНДОКРИННОГО СЫРЬЯ КРС ДЛЯ ПРОИЗВОДСТВА БИОЛОГИЧЕСКИЙ АКТИВНЫХ ПРОДУКТОВ
|
15 |
4 |
2009 |
|
235 |
Крупин А. В. |
Physical and chemical processes at gel formation dairy whey
|
14 |
3 |
2009 |
|
236 |
Бауэр Е. П., Столетов В. М., Воробьёва Н. Н. |
Research of some principal factors influencing the duration of apple drying
|
14 |
3 |
2009 |
|
237 |
Субботина М.
. |
Study of process of the absorption of a moisture and solubility of a cedar flour
|
14 |
3 |
2009 |
|
238 |
Крупин А. В. |
The analysis of influence of pectin on law of hydrolysis of lactose
in connection with manufacture of drink
|
14 |
3 |
2009 |
|
239 |
Шилов А. В., Бакин И. А. |
The research of the rheological characteristics of the combined mixture based on dry milk
|
14 |
3 |
2009 |
|
240 |
Вершинина О. Л., Михайлов В.
., Лобанова А. В. |
Use of peanut weight by manufacture of bakery products of the raised food value
|
14 |
3 |
2009 |
|
241 |
Равнюшкин С. А., Курбанова М. Г. |
Аnalysis of structure and properties of a dairy-albuminous concentrate
in connection with its use in technology of food capsules
|
14 |
3 |
2009 |
|
242 |
Гаврилов А. Ф., Жуликов В. О. |
Functional properties of soybeans as the basic consumer characteristics of products of their processing
|
13 |
2 |
2009 |
|
243 |
Остроумова Т. А., Шитов А. П. |
Influence of seasonal changes of milk on formation of soft cheeses
|
13 |
2 |
2009 |
|
244 |
Гаврилов Б. Г., Гаврилов Г. Б. |
Laws membran concentration whey fibers
|
13 |
2 |
2009 |
|
245 |
Сафьянов Д. А., Пехтерева А. А., Туксина К. С. |
Prospects of development of a baking production.
An experimental substantiation to working out and an estimation of quality of bread,
bakery and flour confectionery products of a functional purpose
|
13 |
2 |
2009 |
|
246 |
Круглик В. И. |
Studying of laws sorbtion phenylalanin from hydrolisat dairy fibers an industrial chromatography
|
13 |
2 |
2009 |
|
247 |
Крупин А. В. |
The analysis of influence of technology factors
on law of hydrolysis of lactose in connection with manufacture of drinks
|
13 |
2 |
2009 |
|
248 |
Стабровская О. И., Романов А. С., Короткова О. Г. |
The multicomponent mixes for production of bread
|
13 |
2 |
2009 |
|
249 |
Клиндухова Ю. О., Росляков Ю. Ф., Ильчишина Н. В., Шмалько Н. А., Курбанова Л. С. |
Influence of products of processing of hop on biotechnological properties baking yeast
|
12 |
1 |
2009 |
|
250 |
Гаврилов Г. Б., Гаврилов Б. Г. |
Laws membran concentration whey fibers
|
12 |
1 |
2009 |
|
251 |
Шмалько Н. А., Дроздовская Н. А., Чалова И. А., Ромашко Н. Л. |
Prospects of use an amaranth albuminous flour in bread making
|
12 |
1 |
2009 |
|
252 |
Вершинина О. Л., Милованова Е. С., Кучерявенко И. М. |
Use of shrot from seeds of a pumpkin in bread baking
|
12 |
1 |
2009 |
|
253 |
Щеглова И. В., Верещагин А. Л. |
Using of vacuum-pulse processing for an improvement in the consumer properties of mushrooms
|
12 |
1 |
2009 |
|
254 |
Гиро Т., Чиркова О. |
Медико-биологическая оценка мясорастительных паштетов для коррекции железодефицитных состояний
|
12 |
1 |
2009 |
